Ricotta Cavatelli with Shiitake Mushrooms and EdamamE.jpg

Fresh pasta is best used with delicate sauces so the texture of the pasta can be front and center.

Ricotta Cavatelli with
Shiitake Mushrooms and Edamame

The Hive, Bentonville | Serves 8

For the cavatelli:

4 cups all-purpose flour
1 egg
1 pound full-fat ricotta cheese
1 teaspoon salt
1/3 cup heavy cream

In a large bowl, add flour. Make a well in the center. Add remaining cavatelli ingredients into the well; stir until dough comes together. Place dough on a well-floured surface; knead 2-3 minutes until smooth. Cover dough with plastic wrap or a damp cloth. Allow dough to rest for 15 minutes. 

When ready to prepare cavatelli, cut dough in half. Place one half on a lightly floured surface and roll to a thickness of about 1/3 inch. Cut into strips about 1/2 – 3/4-inch in width. Flour strips well. Using one hand, pass strip through wooden cavatelli rollers, turning the crank clockwise with the other hand. In a large pot of boiling, salted water, cook cavatelli for about 5-7 minutes until they rise to the surface. Cavatelli should be al dente as they will continue to cook during the final phase. Drain well; set aside.

2 tablespoons unsalted butter
¼ cup mushroom stock
¼ cup roasted mushrooms
¼ cup roasted soybeans
1 heavy pinch chopped parsley
Marash chile
Lemon juice
Salt and pepper
Shaved parmesan

In a large sauté pan, combine unsalted butter, mushroom stock, roasted mushrooms and soybeans. Bring to a simmer to reduce and thicken.

Add cooked cavatelli to sauté pan; season with salt, pepper, minced parsley, Marash chile and lemon juice. Place in serving bowl and garnish with shaved parmesan.


Roasted Shiitake Mushrooms

1 quart shitake caps
1/4 cup Riceland Rice Bran Oil or canola oil
Salt to taste
2 sprigs fresh thyme

Preheat oven to 350 degrees.
Place quartered shitakes on a baking sheet and toss with oil (garlic-infused optional), salt and thyme.
Roast 15-20 minutes, stirring occasionally, until mushrooms are golden brown.